“Can be eaten cold, but the texture will be different.”
1hr 45mins

Ingredients Nutrition


  1. Add milk to a saucepan; bring to a boil, then add in the rice.
  2. Decrease heat and cook over medium heat for 15 minutes, stirring occasionally until the rice is soft and one-third of the milk remains.
  3. Take pan off heat and stir in ¼ cup sugar.
  4. In a bowl, mix the egg yolks, cream, and vanilla together, using a fork; then strain into the rice and mix well.
  5. Arrange six ¾ cup heatproof ramekins or custard cups in a roasting pan.
  6. Spoon the rice and custard mixture into the dishes, then pour warm water into the roasting pan to come halfway up the sides of the dishes.
  7. Bake in a preheated 350° oven for 20-25 minutes until the custard is just set.
  8. Leave the dishes to cool in the water for 40-50 minutes.
  9. Lift out, sprinkle the tops with sugar, and caramelize with a blowtorch.
  10. Serve within 20-30 minutes.

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